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Pineapple Coconut Cake with Toasted Coconut Flakes
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 1/2 cup toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 2 cups of flour, 1 1/2 cups sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Add 1/2 cup softened butter, 3 eggs, and 1 teaspoon vanilla extract to the dry ingredients. Mix until well combined.
- Fold in 1 cup drained crushed pineapple, 1/2 cup coconut milk, and 1/2 cup sweetened shredded coconut until evenly distributed in the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once the cakes are completely cooled, sprinkle 1/2 cup of toasted coconut flakes over the top of the cake for added flavor and texture.
- Slice and serve the pineapple coconut cake with toasted coconut flakes on top. Enjoy!
The Pineapple Coconut Cake with toasted coconut flakes on top is a tropical delight that has become a beloved dessert. This cake is a fusion of flavors, combining the sweetness of pineapple with the nuttiness of coconut. The history of this cake is rooted in the Caribbean, where the abundance of pineapples and coconuts inspired the creation of this delectable treat. Chefs in the region have perfected the recipe, ensuring that the cake is moist, flavorful, and topped with perfectly toasted coconut flakes for added texture and aroma. Today, the best versions of this cake can be found in Caribbean bakeries and restaurants, where the use of fresh, high-quality ingredients is paramount. To make this cake at home, it's essential to use ripe, juicy pineapples and real coconut for an authentic taste. Alternatively, some chefs incorporate rum into the recipe for an extra layer of flavor, adding a unique twist to this classic dessert. Whether enjoyed in the Caribbean or made at home, the Pineapple Coconut Cake with toasted coconut flakes is a delightful indulgence that captures the essence of tropical paradise.
55 min
12
320 calories
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